Fried Cornbread Food

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OVEN-FRIED CORNBREAD



Oven-Fried Cornbread image

Nothing says good southern cooking like a crisp cornbread baked in a cast-iron skillet. This is an old family recipe that has been passed down to each generation. -Emory Doty, Jasper, Georgia

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 8

4 tablespoons canola oil, divided
1-1/2 cups finely ground white cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk

Steps:

  • Place 2 tablespoons oil in a 10-in. cast-iron skillet; place in oven. Preheat oven to 450°. Whisk together cornmeal, sugar, baking powder, baking soda and salt. In another bowl, whisk together eggs, buttermilk and remaining oil. Add to cornmeal mixture; stir just until moistened., Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 15-20 minutes. Cut into wedges; serve warm.

Nutrition Facts : Calories 238 calories, Fat 9g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 709mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 1g fiber), Protein 6g protein.

GRANNY'S FRIED CORNBREAD



Granny's Fried Cornbread image

Make and share this Granny's Fried Cornbread recipe from Food.com.

Provided by PalatablePastime

Categories     Quick Breads

Time 24m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 cups cornmeal
1/4 teaspoon salt
1/4 cup self rising flour
1 cup water
1/4 cup bacon drippings or 1/4 cup cooking oil
1/2 cup milk or 1/2 cup buttermilk
1 egg

Steps:

  • Gently stir together all ingredients in a mixing bowl.
  • Drop batter with a large spoon onto a hot, well greased griddle.
  • Cook as you would for pancakes, turning to brown both sides.
  • Serve with butter.

FRIED CORNBREAD II



Fried Cornbread II image

Make and share this Fried Cornbread II recipe from Food.com.

Provided by Tonkcats

Categories     Breads

Yield 8 cakes

Number Of Ingredients 3

1 cup self-rising cornmeal
1 egg
1 cup buttermilk

Steps:

  • Mix the ingredients and fry in a frying pan as you would pancakes.
  • Turn only once, when brown on one side. Then flip to the other side. Will make about 8 cakes.

Nutrition Facts : Calories 72.4, Fat 1.4, SaturatedFat 0.4, Cholesterol 27.7, Sodium 231.1, Carbohydrate 12.2, Fiber 1, Sugar 1.5, Protein 3.1

FRIED CORNBREAD (SOUTHERN STYLE)



Fried Cornbread (Southern Style) image

A SOUTHERN bread for sure! Goes well with any boiled leafy greens, cabbage, lima beans, black-eyed peas, fried fish or pork chops. Just can't beat it!!! Just like Grandma use to make!

Provided by Seasoned Cook

Categories     Breads

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 3

1 cup self-rising cornmeal mix
2/3 cup water
1 cup vegetable oil (for frying)

Steps:

  • Mix first two ingredients to make a batter --- add more or less water depending on how thick or thin you want your cornbread patties. The best way would be to mix in small amounts of water at a time to get the consistency you want.
  • In a skillet or frying pan bring oil up to medium heat and test 1/2 teaspoon drop of batter, You do not want it to fry too fast. I normally cook mine on #6 and then furn down to #5 on my stove. Drop by tablespoons full and pat out with back of spoon to make a pattie. Turn over when bottom is light brown.
  • Serve and enjoy this tasty bread!

SOUTHERN FRIED CORNBREAD



Southern Fried Cornbread image

I LOVE CORNBREAD! I hope that you enjoy this crunchy on the outside and moist on the inside fried cornbread as much as I do.

Provided by stacy

Categories     Bread     Side Dish

Time 15m

Number Of Ingredients 5

2 cups self-rising cornmeal
1/2 teaspoon Kosher salt
1 2/3 to 2 cup boiling water
1/4 cup bacon drippings (for frying)
1/4 cup vegetable oil (for frying)

Steps:

  • In a medium-sized bowl, mix cornmeal, salt, and water together. You'll want the consistency of thick cake batter. If it is too dry, add a little more water.
  • In a cast iron skillet, heat bacon drippings and oil until almost smoking. You will know the oil is hot when a few drops of water sizzle when dropped into the skillet.
  • Drop 2 tablespoons of cornmeal mixture into the oil and brown until golden crust forms around the edges of the cornbread (about 2 minuteand then turn and brown until cornbread is golden on the outside. Add more oil and/or bacon drippings if the skillet becomes too dry. Remove to a paper towel to drain and serve hot.

Nutrition Facts : Calories 83 kcal, Fat 9 g, SaturatedFat 6 g, Cholesterol 5 mg, Sodium 104 mg, UnsaturatedFat 4 g, ServingSize 1 serving

FRIED CORNBREAD



Fried Cornbread image

My Mom would make fried corn cakes once in a while to serve with pinto beans. This isn't her recipe the one like she made has already been posted but this is also good. The preparation and cooking times are guess.

Provided by bullwinkle

Categories     Breads

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup cornmeal
2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup butter or 1/4 cup margarine, melted
1 egg, beaten
1 cup sharp cheddar cheese, shredded or 1/2 lb bulk sausage, browned and drained can be used in place of the cheese

Steps:

  • Combine cornmeal, flour, baking powder and salt.
  • In separate bowl, mix milk, butter, and egg.
  • Add milk mixture to the dry ingredients, mixing just until combined.
  • Stir in the cheese.
  • Pour approximately 1/4 cup batter onto a lightly greased griddle or skillet; flatten batter slightly.
  • Cook until lightly browned on both sides.
  • If batter becomes too thick add a small amount of milk.

FRIED CORNBREAD (AKA HOE CAKES)



Fried Cornbread (AKA Hoe Cakes) image

I remember eating fried cornbread as a child. My mom would serve it with Pinto's or other types of dry beans. I think it depends on where you're from, but these are also called, "Hoe Cakes." Regardless of what you call them, they're absolutely wonderful. You can add butter or honey butter, serve them with beans, soup, or...

Provided by Elaine Bovender

Categories     Other Breads

Time 20m

Number Of Ingredients 13

1/2 c self-rising flour
1/2 c self-rising corn meal (not mix)
1 to 2 tsp sugar
1 large egg, lightly beaten
2 Tbsp oil or melted bacon grease
3/4 to 1 c buttermilk (you may also use sweet milk)
oil for frying
HERE'S THE WAY THAT MY GRANNY TOLD ME...
a good-sized handfull of self-rsing flour and cornmeal
just enough sugar to taste like the sweet of the corn, but not to sweeten the bread
beat you up an egg
just a little bit of grease
a good teacup full of buttermilk

Steps:

  • 1. Mix together flour, corn meal, and sugar into a mixing bowl. Add egg, oil and buttermilk. Mix with fork until all ingredients are moistened. Batter should be the consistency of pancake batter, so you may need to add a little more milk.
  • 2. Heat oil in heavy skillet (I use cast iron). When oil is hot, add a little less than 1/4 cup of batter to the hot oil. Fry on medium heat for about 2-3 minutes. When golden brown, turn and cook other side until golden. Remove from pan and drain on paper towels. Serve with butter, honey butter or whatever you like.

SOUTHERN CORNMEAL HOECAKES



Southern Cornmeal Hoecakes image

This Southern Fried Cornbread, also known as hoecakes is a classic. These can go with any meal or enjoy for breakfast with syrup!

Provided by The Southern Lady

Categories     bread

Time 25m

Number Of Ingredients 5

1 1/2 cups self-rising cornmeal
2/3 cups buttermilk or can use regular milk (too)
1 egg
1/2 teaspoon salt
2/3 cup oil (I use canola oil for cooking)

Steps:

  • Mix meal, milk, egg and salt together. Drop by spoonful into hot oil. Brown on one side then turn and fry until golden brown on both sides.

FRIED CORNBREAD - SOUTHERN CORNMEAL HOECAKES



Fried Cornbread - Southern Cornmeal Hoecakes image

A classic southern recipe, cornmeal hoecakes are little pan fried cornmeal medallions that are at home as breakfast, as much as they are as a side dish with a mess o' greens, and just about anything else!

Provided by Deep South Dish

Categories     Bread

Time 30m

Number Of Ingredients 10

1 cup self-rising flour
1 cup all-purpose cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar, optional
3/4 cup buttermilk
1/3 cup water
2 large eggs, beaten
1/4 cup cooking oil or bacon drippings
1 tablespoon butter

Steps:

  • Line a rimmed baking sheet with paper towels and place a rack on top; set aside.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar.
  • Add buttermilk, water and eggs; mix well.
  • Heat oil and butter in a cast iron skillet over medium-to-medium high heat and drop batter by 1/8 cup measure into the hot skillet to form small medallions.
  • Fry until brown and crisp, turn and brown the other side. Remove and let drain on rack.
  • Serve immediately with warm syrup or honey butter for breakfast, as a snack, or as a savory bread. Dip 'em in a mess o' greens to sop up that pot likker (juice from the greens)!

SOUTHERN FRIED CORNBREAD



Southern Fried Cornbread image

my familys favorite of all times Very Delicious its a Southern Thang....

Provided by mary a favela

Categories     Other Breads

Time 40m

Number Of Ingredients 3

1 c martha white self rising cornmeal
1 c barbers buttermilk
1/2 c crisco veg. oil

Steps:

  • 1. Pour 1/2 of a cup of Crisco Veg. Oil into hot black iron skillet on med. heat wait till gets hot and then Mix 1 cup of Martha White Self Rising Corn Meal with 1 Cup of Barbers Buttermilk stir together until mixed very well spoon about the size of the palm of your hand of cornmeal mix into hot grease easily being careful not to get burned

HOECAKES (FRIED CORNBREAD)



Hoecakes (fried cornbread) image

My grandmother used to make these little cornbread cakes for us, and I love to make them for my grandchildren too. People outside Savannah know them as hoecakes, but we just call them fried cornbread. Whatever name you use, you can't go wrong with them-everyone loves them, and they're so easy. They're great as pancakes for breakfast with a little cane syrup drizzled over them, or alongside a mess of greens, or as an alternative to cornbread or biscuits with lunch or dinner. They have a nice crisp crust on the outside and a soft, sweet corn flavor inside.I like white cornmeal better than yellow for grits or cornbread, and for just about anything. To me, yellow cornmeal and yellow grits have a texture that's a little too grainy. The yellow also takes longer to cook-a lot of people don't know that.If you saved the flavorful frying grease from making fried chicken, you'll be glad you did when you add a spoonful to this batter.This recipe makes a small batch. Double or triple it if you need to feed a big family or a lot of friends. The batter will keep for a couple of days in the refrigerator. Excerpted from A Real Southern Cook in Her Savannah Kitchen, © 2015 by Dora Charles. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Provided by Dora Charles

Number Of Ingredients 8

1/2 cup self-rising white cornmeal
1/2 cup self-rising flour
2 teaspoon sugar
1/3 cup buttermilk
1 large egg
1/3 cup water, or more as needed
2 tablespoon melted fat or oil, such as bacon grease, fried-chicken grease, butter, or vegetable oil
butter or mixed butter and vegetable oil, for frying

Steps:

  • In a bowl, mix together the dry ingredients with a wooden spoon. Add the buttermilk slowly. Mix in the egg, cutting into the yolk with the spoon's edge to help it mix in better. Add the water and fat or oil and stir well. The texture should be like thick soup, so you may need to add more water.
  • I like to fry the cornbread cakes in my grandmother's castiron skillet or on a flat iron griddle, but any skillet or griddle will be fine. Heat the skillet or griddle over medium heat and grease it well with the fat of your choice (butter is delicious, but it tends to burn unless you mix it with a little oil). Once the skillet is hot and the fat is sizzling, drop the batter from a 1⁄8-cup (2-tablespoon) measure into the skillet, in batches if necessary.
  • Fry the cakes until the edges are bubbling and the centers are set, then flip with a spatula to fry them on the other side until they're done. Like with pancakes, you can't say how long it will take, but the second side always cooks faster than the first. If the cakes seem greasy, drain them on paper towels before serving hot.

Nutrition Facts : ServingSize 1 serving, Calories 313 calories, Sugar 3 g, Fat 19 g, Carbohydrate 30 g, Cholesterol 53 mg, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, Sodium 255 mg

FRIED CORNBREAD III



Fried Cornbread III image

Make and share this Fried Cornbread III recipe from Food.com.

Provided by Dale Goodman

Categories     Breads

Yield 1 batch

Number Of Ingredients 4

1 cup self-rising cornmeal mix
2/3-3/4 cup buttermilk
1 egg
to taste onion, chopped (optional)

Steps:

  • I use a self rising cornmeal mix for this.
  • I use about 1 cup of cornmeal mix, about 2/3 to 3/4 cup of buttermilk, and 1 egg.
  • You can adjust the amount of milk depending on how thick or thin you would like them to be. And then you just fry them just like pancakes.
  • It's really simple. Also, sometimes my mom would add some chopped onion to these. Alicia Goodman

OVEN-FRIED CORNBREAD



Oven-Fried Cornbread image

Sam Jones's customers clamor for this simple cornbread, which is baked in pork fat for crisp edges. It's dense, rich, and packed with pure corn flavor.

Provided by Sam Jones

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 6

1 pound fine-ground white cornmeal, preferably Atkinson or Blue Ribbon brand
1 tablespoon onion powder
1 teaspoon kosher salt
2 cups Water
1/2 cup bacon fat or lard (in liquid form)
Unsalted butter, for serving, optional, but indulgent

Steps:

  • Preheat oven to 350 degrees F. In a bowl, whisk together cornmeal, onion powder, and salt. Add water and whisk well to combine until there are no lumps; batter will be thin and runny.
  • Pour bacon fat into the pan, coating the bottom in an even layer. Pour the cornbread batter into the center of the pan, allowing it to spread out untouched. (There will be a layer of bacon fat on top of the batter; this is normal.) Bake for 30 minutes.
  • Cornbread is done when the edges are deep brown and gently curling inwards. Remove from oven and pour off remaining fat (which can be discarded or reserved for another use); let rest, 10 minutes. Flip the cornbread onto a flat work surface. Pat with paper towels to absorb extra grease. Cornbread will be dense, rich, and crisp on the edges. Slice into 8 squares and serve with butter (optional, but indulgent!).

SOUTHERN FRIED CORNBREAD



SOUTHERN FRIED CORNBREAD image

Great if you don't want to start the oven

Provided by Sheila D

Categories     Other Side Dishes

Number Of Ingredients 4

2/3 c cornmeal
1/3 c self rising flour
1 large egg
oil for frying

Steps:

  • 1. Combine first 4 ingredients together in a bowl, mixing well. Mixture should be very moist but not soupy
  • 2. Heat oil in skillet and drop by spoonfuls into oil
  • 3. Cook til brown on one side and flip (it cooks kind of like a pancake) to brown on the other side.
  • 4. Place on plate with paper towels and blot any excess oil.

FRIED CORNBREAD



Fried Cornbread image

This is a very quick and easy bread to make at the last minute and is wonderful with most any meal. My mother would fix this when we were growing up.

Provided by Donna Brown @gabbiegirl

Categories     Savory Breads

Number Of Ingredients 4

1 cup(s) self-rising cornmeal
1/4 cup(s) eggbeaters or 1 egg
2/3 - 1 cup(s) lowfat buttermilk or 2 % milk
- extra virgin olive oil and butter

Steps:

  • Have Olive oil and a bit of butter (I use Smart Balance) heating in a cast iron skillet until hot. Be careful not to get too hot as it will burn. Mix meal, eggbeaters or egg and milk until mixed well. Start out with about 2/3 cup milk, and add more if needed. Buttermilk will make it thicker and 2% will make it thinner, so just judge how much you will need. You don't want mixture too thin. Spoon mixture into hot oil, about pancake size. Cook until bubbles form in the center, like cooking a pancake. Turn and cook on other side until done. Repeat until all batter is used. Makes about 6-7 pancake size pieces. Serve hot. **You can add chopped onions, jalapenos, etc. to the batter before cooking if you want.

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